Monday, June 17, 2013

Perfect Picnic in the Park Take 2.....Grilled Tofu Skewers and Eggplant!

Here's take two of our lovely family picnic in the park.  Nothing better than celebrating father's day by grilling and enjoying a gorgeous evening outside!  Hey- nobody said being a puppy dad, isn't being an actual father!

I already posted the Raw Strawberry Kale salad, so I will entail the recipe for Grilled Tofu and Eggplant with homemade Memphis style BBQ sauce. 

Of course, you can always go with your favorite store-bought BBQ sauce, but it's fun making your own!  I actually used liquid smoke for the first time and am a new big fan of it.  The bonus is that this stuff is inexpensive and of course, 100% vegan!

And, if you are soy free, don't stress!  The eggplant is great and you can always throw in your favorite grilling veggies as well!  I like going the skewer route because it is easy to grill all at once without creating a mess.  Also great for having parties so guests can grab, walk, talk and eat easily.

Grilled BBQ Tofu & Eggplant with Memphis style BBQ Sauce

 Ingredients: (yields 4 servings)
1 eggplant sliced
1 package firm tofu cubed
1/2 red onion sliced

bbq sauce ingredients:
1 tbsp evoo or coconut oil
1 garlic clove chopped
1/2 c chopped yellow onion
2 c ketchup
2 tbsp yellow mustard
1 tbsp sriracha (or hot sauce)
3 tbsp raw agave nectar
2 tbsp brown sugar
s + p
3 tsp liquid smoke

Heat Grill and skewer your cubed tofu and red onion.  Set eggplant and tofu skewers aside.

BBQ sauce:  In a sauce pan, saute onion and garlic until soft and brown, add in all remaining sauce ingredients except for liquid smoke and simmer 15 min.  Add in liquid smoke.

Generously douse the tofu skewers and eggplant with your BBQ sauce and throw on grill.  Cook until eggplant is soft and tender and the tofu has those beautiful grill marks.
Brush on more sauce if desired. 

And, of course, because I love sauce, I always serve with additional BBQ sauce on the side for dipping pleasure!

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